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  • Should I trim the fat cap off of a PR? - Smoking Meat Forums
    I've been wanting to smoke a Prime Rib roast forever, and I've been looking at some small ones at my local grocer Most of them have a huge fat cap on them, though I'd like to get one and use a garlic paste rub that I found, but I don't know if I should trim down the fat cap or not first I
  • Pellets for Prime Rib? - Smoking Meat Forums
    Holiday Prime Rib usually includes other herbs and pieces of garlic which help to make a more complex flavor profile Personally, I think that profile is important for a good presentation
  • Boneless Ribeye Roast - Hints, Tips, Suggestions - Smoking Meat Forums
    I am going to be smoking an 11 lb boneless ribeye roast This is a first for me, so I am looking for recipes, hints, tips, suggestions, etc Thanks
  • How to smoke Boneless NY Strip Roast??? - Smoking Meat Forums
    My buddy was given a 3 5lb frozen $60 Boneless NY Strip Roast and wants to know what it's gonna take to smoke it I told him to possibly treat it like a Prime Rib Roast He says it's kinds flat and square as opposed to round 275° till it's 135° IT?? Rub it in a good Prime rib rub?? Or a good
  • X-mas Dinner Prime Rib Roast Finished Dry Aging
    The menu: Prime Rib Roast 40 day dry aged Dry salt brine for 36 hr Rosemary, Thyme, Granulated Garlic Onion, Cracked Black Pepper made up the dry rub I was applied on top of a butter mustard schmear I used the rind trimmings of the dry age to roast rendering the fat to pour onnthe finished Rib roast
  • Dry-Aged Prime Rib Roast Steaks + Illustrations Comments from . . .
    Dry-Aged Prime Rib Roast and Steaks + Illustrations Comments from Multiple SMF Members The following is a compilation of individual dry aged beef projects involving a few forum members Used throughout the entire process were several aging techniques and cooking procedures This was to be the
  • Time for sous vide prime rib - Smoking Meat Forums
    Some of the extended cooking times recommended might be fine for a crappy and tough low grade cut of meat, but not prime rib Bear in mind that the temperature that you choose to cook your roast sous vide at is the target core temperature of the finished roast How you start the cooking process can influence the overall length of time involved
  • Standing Rib Roast Sale - Smoking Meat Forums
    12 Dec 23, 2024 Brokenhandle Bone-in Rib Roast Sale Gonna Smoke Dec 10, 2024 Blowing Smoke Around the Smoker
  • Prime rib cooked too fast - Smoking Meat Forums
    I read online that it would take 35 minutes per pound at 225 Degrees to smoke a rime rib I have a 20 lbs prime rib so that translates to 11 6 hours To my shock it was at 120 degrees in 4 hours My meal is not for another 11 hours Am I complete screwed Right now it is double wrapped in
  • resting a standing prime rib roast - Smoking Meat Forums
    I am cooking both a standing prime rib roast and lobster tails on my recteq pellet grill for Christmas dinner My question is; How long can I rest the prime rib roast in a cooler without wrecking it while I smoke the lobster tails, which should take approximately 45 minutes to an hour?





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